2 ratings



More Than Thursdays – Chicken pot pie that is loaded with fresh roasted vegetables; it’s a bright and delicious update to a comfort food classic.


See recipe with photos on the blog: http://morethanthursdays.com/chicken-and-roasted-vegetable-pot-pie/ (Posted here with author's permission).


  • 1 1/2 Pound Foster Farms Simply Raiased Chicken Breasts
  • 2 sweet potatoes, peeled and cubed
  • 3 carrots, peeled and sliced
  • 3 zucchini, sliced
  • 3 bell peppers, diced
  • 1/2 onion, diced
  • 4 Cups chicken broth
  • 1 Cup milk
  • 1/4 Cup all purpose flour
  • 1 can large sized biscuts
  • salt and pepper to taste


Roast Vegetables: Peel & dice sweet potatoes and carrots, place on foil-lined baking sheet. Roast at 350 for 15 minutes Chop zucchini and salt it to draw out moisture Add zucchini to semi-roasted sweet potatoes and carrots, roast 20 more minutes When done, set veg aside to cool Prepare Chicken: Dice onion and place in Instant Pot, set to Saute to start cooking. Place chicken breasts on top of onion Add 4 cups chicken broth Set high pressure for 25 minutes, seal Instant Pot When timer is up, allow Natural Release for 15 minutes Combine for filling Remove cooked chicken from pot, add diced bell peppers, turn Instant Pot onto sauté, bring to simmer In separate cup, combine 1 c milk and 1/4 c AP flour to make a roux Dice or shred chicken and return to pot (I find it falls apart beautifully, so I shred into large chunks) Add roasted vegetables to Instant Pot, bring everything to a boil. Assemble Pot Pies: Use a slotted spoon to fill ramekins with the good stuff, add liquid on top. Place one canned biscuit on top of filling Place individual ramekins on baking sheet if needed Bake as directed on biscuit container (I added a couple of minutes) Add roux and mix well, liquid will thicken slightly.